La Fée Parisienne Absinthe, 1 x 70cl

Product Information

French government issue absinthe to soldiers in North Africa, to ward off disease. Returning troops contributed to making the drink popular in the cafes. This article contains content that is written like an advertisement. Please help improve it by removing promotional content and inappropriate external links, and by adding encyclopedic content written from a neutral point of view. ( June 2014) ( Learn how and when to remove this template message)

Swiss absinthe historically was mainly a local spirit and the ban was enforced following a referendum.Established in 1705, the Cherry Rocher distillery is located in La Côte-Saint-André ( Isère), in the Rhone-Alpes region of south-east France. Known for producing fine fruit liqueurs, the company continue to work primarily with fruit and herb based spirits and liqueurs. Since 2007, Cherry Rocher has distilled La Fée Absinthe Parisienne, and since 2011 La Fée Absinthe Blanche for the La Fée brand. Oscar Wilde - Famed author and playwright of such works as 'The Picture of Dorian Gray'. Drank absinthe at Café Royal, London Each distillation of La Fée Parisienne Absinthe Supérieure is personally quality taste tested by Delahaye and Rowley

La Fée X•S Suisse, officially released in 2007, is a La Bleue produced in the town of Couvet in the Val-de-Travers region of Switzerland. Each distillation takes place in small copper stills which have the capacity to produce just over 100 bottles. It has a wine alcohol base. Rowley soon after starts work with Marie-Claude Delahaye, absinthe museum owner and world renowned absinthe expert and historian.I created this light and refreshing alternative to a rum mojito as an easy way to enjoy absinthe. Great as an aperitif or for hot weather, an interesting fresh change to a standard mojito or gin and tonic. Great drink, easy to make" Once experienced, the local Czech product is the first step to a true appreciation of the finer points of real lager or beer. Unfortunately, consumers in Britain have become so accustomed to the sterility and blandness of lager that is treated to achieve a twelve-month shelf-life, they are often unaware of what they are missing. Marketing hyperbole maintains the illusion by extolling the virtues of “crisp” and “clean” beer, while the original, full-bodied character of the beer is lost in translation. Fortunately, there would be no such difficulty with absinthe, being a spirit with such a high volume of alcohol that it makes pasteurisation irrelevant. Phylloxera decimates vineyards across Europe and especially France – Absinthe becomes the perfect replacement for wine, accelerating Absinthe’s popularity. This starts with colour (soft green with a hint of yellow), then adding water to establish the depth of louche. Then taste and aroma of the botanicals that are released by the drop in abv through dilution to drinking strength (12% to 16%abv). In the event any aspect is not to our exacting standards, the distillery is advised of any fine-tuning required, a rare event as our experience has grown since our returning the distilling of traditional absinthe to France over a decade ago (May 2000). How to make: Squeeze and drop lime wedges into glass half-filled with crushed ice. Add mint and absinthe churn with ice. Fill glass with more crushed ice and Top with lemonade (or lemon-lime soda).